Tag Archives: soup

Tidings of Comfort Food & Joy – Grilled Cheese Steak, Bacon Mac, Chicken Soup ‘n More

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Today, I am bringing you tidings of comfort (food) and joy in honor of National Comfort Food Day (December 5th). I believe it’s no coincidence that this feel-good food holiday is falling on a Monday. And, not just any Monday, but the day after I struggled through a cold, windy and rainy marathon.

jen-and-jonathan-san-antonio-marathon-2016Honestly, I’m still feeling a little chilled to the bone, depleted, and licking battle wounds, and embracing the opportunity to take a MAJOR rest day, hang out in my PJs and fuzzy slippers, and make comfort food my new best friend.

Y’all know I typically eat reasonably, mostly clean . . . but I’m never going to deny myself food I’m craving for comfort every now and then. Sometimes your body is telling you to eat these things for a reason, other times it’s strictly soul satisfying. Regardless, when you let go of the guilt and give your food worries a rest day, it tastes even better!

Brazilian Grilled Cheese Steak SandwichBrazilian Grilled Cheese Steak Sandwich – This is what happens when a Philly Cheese Steak meets an American Grilled Cheese meets a Brazilian Bauru sandwich? You can thank me later. Recipe originally developed for my friends at BeefLovingTexans.com, and shared for you at bottom of post!

Brazilian Grilled Cheese Steak Sandwich ith Jalapeno Chimichurri is a delicious lunch or dinner that they whole family will love.

Bacon & Blue Cheese Mac – Ahh, most any pasta dish is comforting, but mac and cheese is a like coming home after being away from loved ones for too long. The addition of blue cheese and bacon makes the reunion even better!

Bacon & Blue Cheese Mac

Comforting Chicken & Rice Soup – When it’s drafty and cold, and your feeling run down and even under-the-weather, this easy chicken and rice soup comes to the rescue in a snap. And, while slurping up a big bowl is comforting to the core, it’s also a healthy choice!

Comforting Chicken and Rice Soup

Simply the Best Chocolate Chip Cookies – They are not sugar-free, calorie-free nor carb-free, but these buttery, chewy chippers are a treat worth treating yourself to!

jennifer fisher thefitfork best chocolate chip cookie

Root Beer Float Fudge –  Imagine if you could have the yummy flavor of root beer and vanilla ice cream in fudge format? Well, you can thanks to this recipe I develop a few years back for the magazine Simple & Delicious. While, I wouldn’t eat the whole pan at once, I certainly say CHEERS to a piece for a sweet treat.

2013_07 rootbeer float fudge

Tidings of Comfort (Food) & Joy – Mac & Cheese, Cookies, Chicken Soup #ComfortFoodDay

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So, what is your go-to comfort food? Do you prefer sweet or savory? What are you making for dinner tonight?! Please share in the comments, XOXO- Jennifer 

Brazilian Grilled Cheese Steak Sandwich
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Tidings of Comfort Food & Joy – Beefy Grilled Cheese, Bacon Mac, Chicken Soup ‘n More
Prep Time
10 mins
Total Time
10 mins
 
Brazilian Bauru meets Pilly Cheesesteak meets an American diner grilled cheese -- this easy pannini style sandwich makes a delicious lunch or dinner.
Course: Dessert, Main Dish, Pasta, Sandwich, Snack, Soup
Cuisine: American, South American
Servings: 4 servings
Ingredients
for Jalapeno Chimichurri
  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon white wine vinegar
  • 2 teaspoons minced garlic
  • 1/2 teaspoon salt
  • 1/2 teapsoon ground pepper
  • 1/2 teaspoon ground cumin
  • 1 cup Parsley leaves (some tender stems okay)
  • 1 cup Cilantro leaves (some tender stems okay)
  • 1/2 large jalapeño pepper, seeded and chopped
for sandwiches
  • 1 1/4 pound top sirloin steak, sliced very thinly
  • 1 teaspoon salt
  • 1/4 teaspoon dried red pepper flakes
  • 1 medium yellow onion, sliced thinly
  • 4 ounces sun dried tomatoes cut into thin strips
  • 8 ounces mozzarella cheese, grated or sliced
  • 8 slices bakery sourdough bread
  • 3 tablespoons light cream cheese, softened
Instructions
  1. Pre-make chimichurri by adding all ingredients to small blender or food processor. Pulse on and off in 10 second increments to break up ingredients into coarse sauce. Set aside.
  2. Heat large skilled to medium-high. Add sliced sirloin and cook, stirring constantly, for 3 to 4 minutes. Beef will be ready to remove from pan once lightly browned on edges and pink has been just taken off center. Remove from skillet and drain on paper towels.
  3. n same skillet (reserved with a tiny bit of beef fat and bits) add onion slices and cook over medium high, stirring as need, for about 6 to 8 minutes or until softened and beginning to caramelize. Add beef back into skillet with onions along with tomatoes, salt and red pepper flakes; stir to combine.
  4. Meanwhile, heat Panini press or clean skillet to medium-high heat.
  5. Butter outer sides of two slices of bread and layer each side with mozzarella. Place slice of bread, butter side down, on pan and top with ¼ of beef mixture. Add top piece of cheese and bread.
  6. Cook for approximately 3 to 4 minutes per side until bread turning golden brown and cheese melting. Repeat for remaining sandwiches.
  7. To serve, lift up tops of sandwiches and drizzle with chimichurri. Serve hot.

Vegan Chipotle Sweet Potato Soup with Cilantro Chimichurri

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When I’m looking to make a meat-free soup into an entire meal, I have couple non-negotiable. The soup needs to be hearty and thick (as opposed to thin and brothy), it needs to have tons of flavor, and also should have a decent showing of protein.  Vegan Chipotle Sweet Potato SoupMy recipe for Vegan Chipotle Sweet Potato Soup with Cilantro Chimichurri meets all of these requirements and more — the “more” bonus is that it’s super easy to make and is loaded with healthy carbs to fuel my long runs and intense workouts. Slightly spicy while simultaneously smoky and just a tad sweet, a big hearty bowl of this meat-free, dairy-free, vegan soup will get you warmed up and keep you filled up until the next meal! My serving size is very generous and, sans the chimichurri, has 400 calories, 20 grams of protein, 80g healthy complex carb, 4g fat – plus is very high in potassium, vitamin A, and vitamin C.

Pin this for later!Vegan Chipotle Sweet Potato Soup makes a hearty, healthy meal on busy nights. Pureed beans in the soup add extra protein, making this a great meal solution for vegans, vegetarians and those looking to go meatless for the night.

Nutrient-rich sweet potatoes blended into vegetable stock make up the bulk of this super simple soup recipe. Pureed white navy beans have been added for additional protein and fiber and help boost this soup into a full-fledged meal appropriate for vegans, vegetarians or anyone looking for a nutritious meatless option. As I mentioned, this is a great go-to soup when I’m carb-loading for winter marathons, Spartan races and other endurance events.

blooming-chipotle-powder-for-sweet-potato-soup-litehouseWhen making this simple soup, a step you don’t want to skip is to “bloom” the chipotle chile powder in the stock pot before adding any of the other soup ingredients. Blooming most spices helps to intensify their depth and complexity — the smoky flavor of ground chipotle pepper really opens up with this front-end method.

I originally developed this recipe for Litehouse Food’s Living Litehouse Blog using their Instantly Fresh Guacamole Blend as a quick fix in both the soup and the quick-fix Cilantro Chimichurri.  I highly recommend this freeze-dried herb product, it’s one of my all-time favorites with multiple uses beyond just guacamole making – try it in soups, stews, casseroles, stir-frys, and skillet dinners. However, if you can’t find the product in your market, I’ve asterisked the recipe with substitutions.

Cilantro ChimichurriThe Cilantro Chimichurri blended up to dress the soup is a bright and vibrant contrast to the more scarf-and-sweater vibe of the hearty soup. Plus, it adds a drizzle of heart-healthy olive oil to a soup recipe that is nearly fat-free.  You can also use this Cilantro Chimichurri on drizzled on steak and fish, as a salad dressing, or mixed into Greek yogurt as a dip.

It’s the perfect night for Vegan Chipotle Sweet Potato Soup w/ Cilantro Chimichurri

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How are you prepping your sweet potatoes this fall? What is your favorite type of soup? What fuels your running the night before? Please share in the comments, XOXO — Jennifer 

Vegan Chipotle Sweet Potato Soup
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Vegan Chipotle Sweet Potato Soup with Cilantro Chimichurri
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
A big bowl of this sweet-savory nourishing vegan soup provides plenty of protein and healthy complex carbs to fuel your most active endeavors.
Course: Soup
Cuisine: American, Mexican, Southwestern
Servings: 4 main dish servings
Ingredients
for Soup
  • 2 pounds sweet potatoes, halved lengthwise (about 2)
  • 1/2 cup water
  • 1 tablespoon oive oil
  • 2 teaspoons chilpotle chile powder
  • 3 cups canned great northern beans, undrained about 1 1/2 cans
  • 1 quart vegetable broth
  • 1/4 cup Instantly Fresh Guacamole Blend Freeze-Dried Herbs *substitution directions at bottom of recipe
for Chimichurri
  • 1/4 cup olive oil
  • 1/2 cup fresh cilantro leaves small, tender parts of stalks okay
  • 1/4 cup nstantly Fresh Guacamole Blend Freeze-Dried Herbs *substitution directions at bottom of recipe
  • 2 tablespoons fresh lime juice
  • 2 tablespoons white wine vinegar
  • 1/4 teaspoon salt
Instructions
  1. Slice potatoes in half lengthwise. Place potatoes, cut sides down, in an 11 x 7-inch microwave-safe baking dish. Add 1/3 cup water; cover with plastic wrap. Microwave at HIGH 15 minutes or until potatoes are tender. Cool slightly, discard potato skins. Heat stock pot over medium-high heat. Add oil; swirl to coat. Add chipotle chili powder and sauté 1 minute or until fragrant.

  2. Place undrained beans in blender with approximately ½ cup of vegetable broth, pulse until smooth. Add to stock pot.

  3. Scoop sweet potatoes out of skin and add to blender with remaining vegetable broth and ¼ cup Guacamole Blend herbs. Process until smooth, working in batches if necessary. Add mixture to stock pot. Bring to simmer over medium heat, stirring frequently. If soup seems too thick add additional water or vegetable broth to suit preferences.

  4. To prepare Chimichurri, add olive oil, fresh cilantro, Guacamole Blend herbs, lime juice, vinegar and salt to blender. Pulse until mixture coarsely combined.
  5. To serve, scoop soup into bowls and garnish with a dollop of Chimichurri.
  6. If you can't find Instantly Fresh Guacamole Blend, use this as substitute: For Soup, instead of 1/4 cup Guacamole Blend, use 3 tablespoons finely chopped cilantro, 1 teaspoon onion powder, 1/2 teaspoon dried red pepper flakes, 2 teaspoons minced garlic For Chimichurri, instead of 1/4 cup Instantly Fresh Guacamole Blend, use 3 tablespoons finely chopped cilantro, 1 teaspoon onion powder, 1/2 teaspoon dried red pepper flakes, 2 teaspoons minced garlic

Jalapeno Feta Cornbread + Cast Iron Recipes

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Um, YES PLEASE! Give me that Jalapeno Feta Cornbread — and find out why I don’t mind having a second slice!Jalapeno Cheese Cornbread SkilletMy Jalapeno Feta Cornbread will be the star of your next meal and makes the perfect paring for my Best-Ever, Super-Secret Beef Chili.  Bake up a batch of this old-fashioned quick bread in a cast iron skillet for the crunchiest crust, a country-style presentation and a surprising health benefit – extra iron in your diet!

Easy Skillet Jalapeno Cornbread makes the perfect pairing with soups, stews, and salads. Also, did you know that cooking and baking in cast iron helps add additional iron to your diet? Another reason to make a batch for dinner tonight.,

You heard me right, cooking and baking in cast iron can fortify a recipe with iron transferred from the pan. Iron is an essential mineral that the body uses to deliver oxygen to the body via our red blood cell. On average 10 of American women are iron deficient with one recent study suggested that more than half (56%) of recreational joggers and competitive runners suffer from an iron deficiency that may negatively affect performance. Runners, cyclists, CrossFit athletes and other athletes typically need more iron in their diet than the average Joe because this essential mineral is lost via menstruation, pregnancy, sweat, GI distress, and even repetitive foot-strike (“footstrike hemolysis”). Also, some chronic medical conditions such as Crohn’s disease and Celiac disease can prevent the prober absorption of iron.

The more acidic a food (like tomato sauce), the more iron will be leached from the pan, but even baked goods like this cornbread can get an iron-boost from cast iron cookware. On average, one cup of cast-iron skillet food gains 6 to 8 milligrams of iron, helping you to meet daily allowance of this mineral (For women aged 19-50, the RDA is 18 milligrams per day).

However, don’t just count on cast-iron or iron supplements to get the optimal amount – getting iron from fresh foods is optimal. Beef, spinach, broccoli, beans, legumes, and dates are all high-iron choices, you can find out more on this earlier blog post I wrote about Anemia in Runners.

Here are some iron-rich recipes to serve up with this cornbread!

Molasses Steak Salad Dates Blue Cheese overheadSuper-Iron Boosting Molasses Steak, Spinach & Date Salad

Steak and Squash Harvest Stew comes together in the slow cooker for a hearty, healthy meal that is perfect for dinner on busy weeknights -- weekend meals too! Slow-Cooker Steak & Squash Harvest Stew

Best Ever Beef Chili

Best-Ever, Super-Secret Beef Chili.

Note, I originally developed this Jalapeno Feta Cornbread recipe for Litehouse Foods, using their deliciously tangy, creamy artisan feta cheese.

Truvia NectarAlso, let me just add — this cornbread is off the hook drizzled with honey — I like the new Truvia Nectar, a honey/stevia blend that has 50% fewer calories and carbs. Get a free sample! #sponsored #UseLikeHoney

 

 

How to Get More Iron in Diet – Make Skillet Jalapeno Cornbread! Just do it. #fitfluential

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What do you cook in cast iron? Cornbread fan? Do you make yours plain, or mix “extras” in? Please share in the comments – XOXO, Jennifer 

Jalapeno Cheese Cornbread Skillet
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Easy Skillet Jalapeno Cornbread
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
The crispy crust and homey presentation of this easy cornbread recipe is the perfect addition to your best chili, soup or stew recipe!
Course: bread, Side Dish
Cuisine: American, Southern, Southwestern
Servings: 8 servings
Ingredients
  • 1 1/4 cups yellow cornmeal
  • 1 1/4 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 teaspoon salt
  • 1 large egg
  • 3/4 cup buttermilk (or scant 3/4 cup milk + 1 tsp vinegar)
  • 4 ounces crumbled feta cheese
  • 1 tablespoon chopped chives
  • 4 large jalapenos, seeded and halved lengthwise
  • 4 tablespoons unsalted butter
Instructions
  1. Preheat oven to 425 degrees. Add cornmeal, flour, sugar, baking powder, baking soda, and salt to large bowl and mix together.
  2. In separate medium bowl, whisk together egg and buttermilk; stir into flour mixture until just combined. Stir in 3 ounces of the feta cheese, reserve remainder.
  3. Place butter in a 10-inch cast-iron skillet or a 2-quart baking dish and set in oven for a couple minutes to melt. Remove skillet and swirl butter around to coat bottom. Pour remaining butter in batter and stir to combine.
  4. Top cornbread with sliced jalapenos, seed side up and sprinkle batter with chives and remaining feta. Bake cornbread in center rack until golden brown on top and toothpick pulls clean from center, approximately 20 to 25 minutes. Cut into wedges and serve warm. If not serving right away, turn from pan to cool on wire rack.

{Slow Cooker} Steak & Squash Harvest Stew

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Steak and Squash Harvest Stew comes together in the slow cooker for a hearty, healthy meal that is perfect for dinner on busy weeknights -- weekend meals too!I felt it for a second, the cooler morning that is. So I pulled out fringy scarf, boots and slow-cooker – yeehaw, fall weather is here. But, it was a total fake out, ended up being 90 degrees that day. Even though I shed my fall finery, my Crock Pot creation was a dinner winner not about to be tossed.  Rich, meaty, hearty and amazing nutritious thanks to wholesome ingredients like lean beef, pumpkin, acorn and butternut squashes.

You absolutely must pin this photo below if you like healthy, hearty and helpful! 

Steak and Squash Harvest Stew comes together in the slow cooker for a hearty, healthy meal that is perfect for fall and winter meals.

I originally made this recipe for my friends at BeefLovingTexans.com, I almost tried to call it Chili but then remembered some Texans don’t think beans belong in chili. Well, heck, I don’t care – I think everything belongs in chili! This one has a bit of chipotle chili powder to add smoky spice, but feel free to tone it down or kick it up with your favorite chili seasonings. chipotle-beef-butternut-pumpkin-chile-browning-meat

The beauty of this recipe is just dumping all the ingredients into a slow cooker and walking away. I prefer to sear my chili meat (I cubed up a sirloin steak) because that magical caramelization process that happens in the skillet creates a deeper, more complex flavor. But, if you are pressed for time, the stew still turns out dang delicious if you just dump the uncooked beef straight into the slow cooker crock.

Come to a hearty, healthy bowl of stew filled with pumpkin, squash, kidney beans and meaty steak morsels. Smokey chipotle and a touch of maple syrup magnify the taste magic of this easy slow cooker, crock post recipe. It's a great make ahead dinner when we want soup during fall and winter cold weather season.

I was worried the kids would be suspicious of the trio of winter squashes in the dish – pumpkin, acorn and butternut. But, they loved it and a new autumn family favorite was born – especially when paired with some cast-iron skillet cornbread. I can’t believe I’ve never shared this recipe in photo below — it’ll be served up on the blog next week! COME BACL!

Jalapeno Cheese Cornbread Skillet

So, why don’t you make this Steak & Squash Harvest Stew for supper this weekend – free yourself up some time to hang out with the family, hit a hay ride, visit the pumpkin patch, get lost in a corn maze.  It’s also a great little warmer-upper for those chilly afternoons tailgating and talking all things football or for the neighborhood Halloween potluck!

Warm up your weekend with Chipotle Steak & Squash Harvest Stew #beeflovingtexas #fitfluential

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So, do you have a special family chili (errrr, I mean “stew” recipe)? Doing any special fall activities this weekend? Please share in the comments below – XOXO, Jennifer

Steak and Squash Harvest Stew comes together in the slow cooker for a hearty, healthy meal that is perfect for dinner on busy weeknights -- weekend meals too!
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{Slow Cooker} Steak & Squash Harvest Stew
Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
 
Fall in love with this healthy, hearty stew featuring pumpkin, acorn and butternut squash -- toss in slow cooker to skimmer all day, come home to dinner!
Cuisine: American, Southwestern
Servings: 4 servings
Ingredients
  • 2 tablespoons avocado oil or, other high smoke-point oil
  • 1 tablespoon chipotle chili powder or sub your favorite blend
  • 1 pound lean beef stew meat cut in bite-size cubes huck, round, eye, rump roasts, etc)
  • 1 medium assorted chopped vegetables (onions, bell peppers, carrots, broccoli, asparagus, etc.)
  • 8 ounces (16-oz) package frozen butternut squash cubes, thawed or fresh
  • 8 ounces acorn squash cubed
  • 1 15-oz can kidney beans, drained and rinsed
  • 1 15-oz fire-roasted diced tomatoes with juice
  • 8 ounces canned pumpkin puree about half a can
  • 1 15-oz fire-roasted crushed tomatoes with juice
  • 1 15-oz can beef broth
  • 2 tablespoons real maple syrup
  • 1/2 to 1 teaspoon dried red pepper flakes
  • 1 teaspoon salt
Instructions
  1. In a large skillet, heat oil over medium-high heat. Add chipotle chile powder and “bloom” in skillet by stirring around constantly for approximately 1 minute. Add stew meet and brown; add to 4 qt. to 6-qt. slow cooker.
  2. To slow cooker, add onion, squash, beans and pumpkin. Stir in the tomatoes, broth, syrup, red pepper and salt. Cover and cook on low for 6-8 hours or until meat is tender.
  3. Serve with desired toppings such as sour cream, cheese and green onions

“Almost Instant” Spicy Shrimp Spinach Soup, Just Add Hot Water

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thefitfork jennifer fisher paddle boardLife is an adventure and many days, I’m so worn out from my adventuring that I just don’t want to make a meal – especially, if my husband and boys are gone doing their own thing, and it’s just me! But, a nourishing meal is a must to keep me fueled up for the next epic event – be that training for an obstacle race, stand up paddle boarding all day, or hurdling over parking lot puddles on my way into the store!

Spicy Shrimp and Spinach Soup with Marzetta Marinara

Today, I’m sharing a single-serve lunch or dinner solution that is, I must say, quite genius! It’s a “Just Add Hot Water” Spicy Shrimp Spinach Soup that is perfect for an almost instant fix when you’ve got the hangries.  The idea is to fill up a glass jar about halfway with fresh ingredients (like marinara, veggies, brown rice and cooked shrimp), stick in the fridge until ready to eat, and then add boiling hot water and shake, shake, shake before slurping up! When you have to work at your desk through lunch, this almost instant soup recipe is 100x better than peanut butter crackers out of the vending machine and can be made just as fast by nabbing hot water from the break room. picy Shrimp Spinach Soup - just add hot water! The perfect meal for lunch at your desk on nights when kids have to make their own!

Mezzetta Spicy Shrimp Spinach Soup

Just pour in 1 1/2 cups of water heated in microwave, coffee pot or hot water spigot!

But, it’s not only for eating outside the home. If you fancy yourself a meal prepper, multiply this single-serve soup recipe and feed the family all week! Keep loaded in the fridge and your kids can make their own on those busy nights when no one is (unfortunately) sitting down for dinner at the same time. Spicy Shrimp Spinach Soup

I can always count on Mezzetta® Marinara to help me whip up a quick and easy meal, whether it simple zoodles with sauce or an egg poached in marinara (yum)!  I’m all about the #MarinaraSauce . . . every jar of Mezzetta® Marinara is packed with the world’s best tomatoes hailing from the rich soils of Italy’s San Marzano region. Mezzetta® believes in using the fewest, freshest and finest ingredients in their marina sauces (which also contain no added sugar, unlike many other brands).There are six delicious flavors of Mezzetta® Marinara including the Calabrian Chili & Garlic (used in my recipe), Italian Plum Tomato, Whole Garlic & Sweet Basil, Caramelized Onion & Butter, Truffle, Porcini & Cream, and Parmigiano Reggiano

Mezzetta Pizza SauceMezzetta® also makes a pizza sauce that is out of this world!

Use it on pizza or spread it on a panni!

 

Mezzetta Win 11 day trip to Italy

You know what would be a great break from all this business of life? A fabulous Italian adventure!!! I have always dreamed of this trip, it is on my bucket list!  Mezzetta® is giving away an 11-Day Italian Vacation to Italy, you need to ENTER NOW!  One winner (and one guest) will attend culinary experiences (including cooking class and farm tour) in the San Marzano region of Italy and explore other cities of Italy. The Grand Prize trip consists of the round trip coach air transportation between the major commercial airport nearest winner’s residence and Rome, Italy, the culinary experience and tour of Italy. CLICK HERE TO ENTER

Shrimp Spinach Instant Soup #MarinaraSauce recipe + Enter to win 11 Day Italy Trip https://ooh.li/ba0850b

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What adventure is at the top of your bucket list? What are your everyday adventures? Have a creative use for marinara sauce? Please share in the comments – XOXO, Jennifer

Spicy Shrimp Spinach Soup
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"Almost Instant" Spicy Shrimp Spinach Soup, Just Add Hot Water
Prep Time
10 mins
Cook Time
1 min
Total Time
11 mins
 
Add boiling hot water to a jar full of fresh ingredients, shake, pull out a spoon and . .. viola, you've got a quick and healthy meal solution for lunch or dinner! Yay for portable instant soup!
Course: Appetizer, Condiment, Main Dish, Pasta, Soup
Cuisine: American, Italian, Mediterranean
Servings: 1 serving
Ingredients
  • 1/2 cup Mezzetta® Marinara- Calabrian Chili & Garlic
  • 1 teapsoon egetable stock base paste (I like Better than Bullion brand)
  • 1 teasponn soy sauce
  • 1/2 cup cooked brown rice
  • 1 cup packed chopped fresh spinach leaves
  • 2 tablespoons finely chopped green onion
  • 2 tablespoons finely chopped yellow bell pepper
  • 4 ounces pre cooked shrimp
  • 1 1/2 cups boiling or very hot water
Instructions
  1. Layer all ingredients in quart-sized jar with sealing lid. Keep chilled for up to four days until ready to eat. When ready to serve, add 1 ½ cups boiling water (from microwave, tea kettle or coffee pot) and pour into jar. Add lid and shake well to combine, open and enjoy! Serves !